Versatile risotto with sweet potatoes
10 � SOUTH � FALL’ 25
Chocolate pudding and mixed berry trifle
Rolled roasted lamb with garlic
Serves 6 Serves 8 Serves 6
Ingredients:
• 2 tablespoons olive oil
• 1 / 2 onion, chopped
• 1 clove garlic, chopped
• 12 / 3 cups arborio rice
• 4 cups low sodium vegetable broth
• 1 tablespoon white wine
• 1 large sweet potato, peeled, chopped and par boiled
• 1 tablespoon packed brown sugar
• Kosher salt, to taste
• 1 cup blanched green peas and green beans
Directions:
1. 1. Heat olive oil in a large saucepan over medium heat. Add the onion and saute until slightly translucent, about 3 minutes. Add the garlic and cook another minute, stirring.
2. 2. Add the rice to the pan and stir well to coat with the oil. Cook until slightly toasted, about 3 minutes.
3. 3. Stir in 3 / 4 of the broth and the wine. Bring to a boil and then cover. Reduce heat to low and cook for about 5 minutes.
4. 4. Add the sweet potato, brown sugar and salt and simmer for about 15 minutes, until the rice is tender. Stir about every five minutes, adding more broth, if necessary.
5. 5. Add the peas and green beans and the remaining broth and stir gently. Serve hot.
Ingredients:
• 11 / 2 cups sugar
• 11 / 3 cups allpurpose flour
• 2 / 3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 / 2 teaspoon baking powder
• 1 / 4 teaspoon salt
• 3 / 4 cups strong brewed coffee
• 3 / 4 cups buttermilk
• 6 tablespoons vegetable oil
• 2 large eggs
• 2 tablespoons sugar, cornstarch and unsweetened cocoa powder
• 1 / 8 teaspoon salt
• 11 / 2 cups whole milk
• 1 / 2 cup heavy cream
• 2 / 3 cup milk chocolate, chopped
• 1 teaspoon vanilla extract
• 6 cups fresh raspberries and blueberries
• Milk chocolate, shavings for garnish
Directions:
1. For the cake: In a large bowl, sift together the first 6 ingredients. Add the coffee, buttermilk, eggs, oil, and vanilla and mix until just combined. Transfer to a parchment-lined baking pan. Bake at 325 F for 25 to 30 minutes, until a toothpick comes out clean. Cool, cut the cake into 2-inch pieces.
2. For the chocolate pudding: Whisk together the sugar, cornstarch, cocoa powder, and salt in a large saucepan. Gradually whisk in milk, cream. Bring to a boil over heat, whisking constantly. Boil until mixture thickens. Remove from heat and whisk in chocolate, vanilla quickly. Once smooth Transfer to a bowl placing a piece of plastic wrap directly on the pudding to prevent a skin. Chill for 2 hours
3. To assemble the trifle: Get out 8oz serving cups Place cake pieces, raspberries and blueberries at the bottom of each cup. Spoon chocolate pudding on top, smoothing so it is as flat as possible. Repeat for second layer. For the third layer, sprinkle only pieces of cake, berries and then garnish with shaved milk chocolate.
Ingredients:
• Boneless leg of lamb, trimmed, rolled and tied
• 5 cloves garlic, peeled and cut into slivers
• 4 tablespoons extra-virgin olive oil, divided
• Salt, to taste
• Freshly cracked black pepper, to taste
• 2 sprigs fresh rosemary, leaves chopped, plus extra for garnish
Directions: 1. Preheat oven to 450 F.
2. Make small slits on the outside of the lamb and insert 3 / 4 of the garlic slivers into the slits. Rub the roast with 2 tbs olive oil, season with salt and pepper.
3. Drizzle the remaining olive oil into a large Dutch oven, set over medium heat, add the remaining garlic slivers and chopped rosemary and saute until fragrant. Place prepared lamb in Dutch oven and brown on all sides.
4. Remove from heat and place in preheated oven and cook for 20 minutes. Lower the oven temperature to 325 F and continue roasting for another 60 to 80 minutes, depending on the size of the leg and personal preference. Test internal temperature with an instant-read meat thermometer. Rare to medium-rare should register 120 to 135 F, medium to medium-well done 140 to 155 F, and well done 160 F and above. Keep in mind the meat continues to cook for a few minutes while resting outside the oven.
5. Remove kitchen string and any netting from lamb. Carve the meat crosswise into thin slices. Garnish with rosemary and pan juices if desired.